Roasted Carrot Soup
Roasting caramelizes the natural sugars in root vegetables like carrots and concentrates their flavor. Here, roasted carrots are pureed into a soup that tastes amazingly rich, even though it includes no cream or other dairy.
- 2 1/2 lb. carrots, peeled and cut into 1-inch pieces
- 3 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 cups thinly sliced shallots
- 1 tsp. minced garlic
- 1/2 cup white wine
- 1 tsp. chopped fresh thyme
- 7 cups chicken stock
Preheat an oven to 400ºF.
In a bowl, stir together the carrots, 1 Tbs. of the olive oil, salt and pepper. Transfer to a baking sheet and roast, stirring once halfway through, until the carrots are tender and golden brown, 45 to 50 minutes. Set aside.
In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the shallots and cook, stirring occasionally, until tender and translucent, about 6 minutes. Add the garlic and cook, stirring frequently, for 30 seconds. Add the wine and cook, stirring occasionally, until almost evaporated, about 2 minutes. Add the carrots, thyme and stock and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.
Using a blender, puree the soup in batches until smooth, transferring each batch to a large bowl. Adjust the seasonings with salt and pepper. Transfer the soup to a tureen for serving. Serves 8.